United  State s  Food  Administration 


A  Sugar  Program 

Household  Conservation  Policy  to  Meet  the  Sugar 
Situation  for  the  Summer  of  1918 


Sugar  supplies  are  short,  owing  to  submarine  sinkings, 
losses  of  beet-sugar  land  and  factories  in  battle  areas 
and  curtailment  of  shipping. 

Rigid  restrictions  have  been  placed  on  all  manufacturers 
of  candy,  ice  cream,  and  other  products. 

Households  are  allowed  a  maximum  of  2  pounds  per 
person  per  month,  exclusive  of  canning  requirements. 

Purchases  are  not  to  be  more  than  2  pounds  at  a  time, 
in  villages  and  cities,  or  in  the  country  5  pounds.  Sugar 
for  canning  is  permitted  in  addition  to  this  allowance. 

On  this  basis,  barring  unforeseen  difficulties,  the  meager 
supplies  to  the  Allies  can  be  maintained,  and  our  stock 
will  last  until  the  next  crop. 

REMEMBER — The  success  of  this  program  rests  on 
the  honor  and  cooperation  of  the  householders. 


Washington 

July,  igi8  • 


Sugar  and  Sugar  Substitutes 


Saving  of  sugar  is  urgent.  This  means  careful  use  and  no  waste 
of  sugar  or  sugar  substitutes.  Lavish  use  is  bound  to  misappropri¬ 
ate  what  some  one  actually  needs.  We  need  only  enough  sugar  to 
make  our  meals  palatable.  One  and  one-half  ounces,  or  about  3  level 
tablespoons  of  sugar,  honey,  molasses,  or  sirup  a  day  for  each  person 
will  do  this.  This  includes  the  sugar  or  sugar  substitutes  used  in  cooking. 


Economy  means  using — • 

Dates,  raisins,  figs,  to  sweeten  pud¬ 
dings  and  cereals. 

Fruit  and  nut  confections  for  candy. 

Honey,  sirups,  maple  sugar,  and 
molasses  in  cakes,  cookies,  and 
all  desserts. 

Less  sugar  in  beverages. 

Thinner  sirups  or  no  sirups  in  can¬ 
ning. 

No  frostings  unless  made  without 
sugar. 


Waste  means  losing — 

Sugar  dregs  in  coffee  cups  and  iced- 
tea  tumblers. 

Sugar  leavings  in  cereal  bowls  and 
saucers. 

Sugar  spilled  in  little  lots  in  cook¬ 
ing. 

Sugar  spent  to  make  caramel  for. 
flavor  or  coloring. 

Good  sugar  spoiled  in  scorched 
food  or  by  careless  cooking. 

Pieces  of  cake  or  cookies  or  any 
sweetened  dessert  left  to  be 
thrown  away. 


RATIONS. 


United  States . 2  pounds  a  month. 

England . 2  pounds  a  month. 

France . 1  pound  a  month,  if  obtainable. 

Italy . 1  pound  a  month  or  less. 


CANDY. 

Do  you  know  that  the  American  sweet  tooth  consumes  as  candy 
in  a  year  enough  sugar  to  meet  all  sugar  requirements  under  the 
rationing  standard  of  England  for  one  year,  or  France  for  one  year, 
or  Italy  for  two  years? 

Do  you  know  that  the  money  spent  in  the  United  States  for  candy 
in  one  year  is  double  the  amount  required  to  feed  Belgium  for  one 
year? 

SUMMER  BEVERAGES. 

Warm  days  increase  the  demand  for  cooling  drinks  and  likewise  the 
consumption  of  sugar  if  substitutes  are  not  used.  Delicious  beverages 
may  be  made  with  honey  or  sirups  which  do  not  contain  sugar.  To 
alleviate  the  sugar  shortage  the  following  suggestions  are  made: 

1.  Use  honey  and  sirup  in  beverages  such  as  grape  juice,  lemonade,  and  raspberry 
shrub.  Fruit  juices  may  be  preserved  without  sugar. 

2.  Serve  sirup  in  pitchers,  as  cream  is  served  for  tea,  to  avoid  the  waste  of  undis¬ 
solved  sugar  in  cups  and  tumblers. 

3.  Acquire  a  taste  for  a  less  sweet  drink. 

Since  all  fruit  juices  vary  in  sweetness  when  prepared  by  indi¬ 
viduals  and  are  usually  sweetened  to  taste  when  served,  no  definite 
recipes  are  needed. 


A  SUGAR  PROGRAM 


3 


CANNING  AND  PRESERVING. 


Successful  canning  depends  on  killing  the  living  organisms,  which 
cause  food  to  spoil,  and  sealing  tightly.  It  does  not  depend  on  the 
use  of  sugar.  Sugar  in  large  quantities,  however,  is  itself  a  preserva¬ 
tive  as  in  jams  and  jellies.  Put  up  fruits  and  vegetables  without 
sugar,  making  sure  they  are  properly  sterilized  and  sealed. 

The  familiar  and  pleasing  sweetness  may  be  given  to  preserves  by 
honey  and  other  substitutes,  while  the  texture  of  jellies  may  be 
retained  when  part-substitution  is  made.  In  all  preserving  observe 
these  rules: 

1.  Use  no  sugar,  if  possible.  Add  it  when  the  product  is  used  and  thus  equalize 
throughout  the  year  the  demand  for  sugar. 

2.  Use  a  thin  sirup  instead  of  a  heavy  sirup. 

3.  Use  half  sugar  and  half  corn  sirup  in  preserves,  jams,  and  jellies. 

4.  Dry  fruits  when  possible. 


DESSERTS— SUGAR  SAVERS. 


Use  the  desserts  which  do  not  depend  upon  sugar  for  their  texture. 
Sugar  substitutes  will  give  the  desired  sweetness.  In  cakes  not  quite 
the  same  product  is  secured  with  all-sugar  substitution,  but  in  all 
other  desserts  equally  satisfactory  results  may  be  obtained. 

Desserts  where  sugar  substitutes  may  be  used  in  pre-war  recipes: 

Custards. 

Junkets. 

,  Gelatin  desserts,  clear  jellies,  sponges. 

Frozen  dishes,  ice  creams,  mousse. 

Puddings;  steamed,  cereal,  tapioca. 

Cookies,  cakes. 

Fresh  fruits  with  sirups. 

Satisfactory  results  may  be  obtained  by  making  the  following  sub¬ 
stitutions.  In  place  of  1  cup  of  sugar  use  1  cup  of  honey  or  If  to  2 
cups  of  corn  sirup.  Approximately  the  same  sweetness  is  obtained. 

Every  cup  of  sirup  or  honey  furnishes  \  cup  of  liquid,  therefore  for 
every  cup  of  sirup  or  honey  that  is  substituted  for  sugar,  reduce  the 
original  amount  of  liquid  in  the  recipe  J  cup  (16  level  tablespoons  = 
1  cup). 


ROLLED  OATS  PUDDING. 


1  cup  rolled  oats 

2  cups  boiling  water 


i  teaspoon  nutmeg 
1  teaspoon  salt 


|  teaspoon  vanilla 
agent  f  teaspoon  ginger 
1  cup  raisins 
1§  cups  hot  milk 


Cook  the  rolled  oats  in  the  water  for  30  minutes.  Add  the  remain¬ 
ing  ingredients,  turn  into  a  baking  dish,  and  bake  in  a  slow  oven  If 
to  2  hours.  Serve  hot  or  cold,  with  or  without  cream. 


4 


A  SUGAR  PROGRAM 


LEMON  JELLY. 


2  tablespoons  plain 
\  cup  cold  water 
1  cup  honey  or 
If  cups  corn  sirup 


gelatin 

>Sweetening  agent 


2  cups  boiling  water 
\  cup  lemon  juice 


Soak  gelatin  in  cold  water,  dissolve  in  boiling  water.  Add  sweet¬ 
ening  agent  and  lemon  juice  and  strain.  Turn  into  mold  and  chill. 


FRUIT  MOLD. 


6  level  tablespoons  small  tapioca 

i  cup  honey  or  \Sweetening  agent 
\  cup  corn  sirup  /  6  B 


1  teaspoon  vanilla 

1  cup  cream 

2  cups  milk 


Heat  milk  in  a  double  boiler,  add  sweetening  agent,  and  stir  in  the 
tapioca.  Cook  for  30  minutes.  Pour  in  a  bowl  to  cool,  then  fold 
in  the  whipped  cream.  Ornament  with  fresh  cherries,  chill,  and 
serve. 


SUGGESTIONS  FOR  A  MINIMUM  SUGAR  DAY, 


Use  only  substitutes. 

Breakfast: 

{Sweetened  before 
serving  or  cooked 
\$ith  honey  if  de¬ 
sired. 

Cornflakes  with  milk  or  cream. 

Rice  muffins;  coffee. 

Luncheon: 

Cream  of  potato  soup. 

Wheatsaving  nut  bread. 

Fruit  salad. 

Breakfast: 

Corn-meal  mush  and  dates  with 
cream. 

Oatmeal  gems;  coffee;  scrambled 
eggs. 

Luncheon: 

Baked  rice  with  ham  or  chipped 
beef  or  cheese. 

Sugarless  cookies. 

Fresh  fruit . 

Breakfast: 

Fresh  fruit  (with  sirup  if  sweetened) . 
Oatmeal  and  cream;  coffee. 

Corn  bread;  omelet. 

Luncheon: 

Cottage  cheese  salad. 

Toasted  corn  bread. 

Apples,  or  other  fruit,  cooked  in  sirup. 

Index  Hb— 612. 


Dinner: 

Baked  ham;  escalloped  potatoes. 
Corn  on  the  cob. 

Chocolate  tapioca. 


Dinner: 

Shepherd’s  pie. 

Sliced  tomatoes  and  cucumber  salad. 
Baked  custard. 


Dinner: 

Bean  or  lentil  loaf;  tomato  sauce. 
Baked  potatoes;  summer  squash. 
Junket. 


;  U.  OF  l„  URBANA-CHAMPAJSI 

United  States  Food  Administration 


A  Sugar  Program 

Household  Conservation  Policy  to  Meet  the  Sugar 
Situation  for  the  Summer  of  1918 


Sugar  supplies  are  short,  owing  to  submarine  sinkings, 
losses  of  beet-sugar  land  and  factories  in  battle  areas, 
and  curtailment  of  shipping. 

Rigid  restrictions  have  been  placed  on  all  manufacturers 
of  candy,  ice  cream,  and  other  products. 

Households  are  allowed  a  maximum  of  2  pounds  per 
person  per  month,  exclusive  of  canning  requirements. 

Purchases  are  not  to  be  more  than  2  pounds  at  a  time, 
in  villages  and  cities,  or  in  the  country  5  pounds.  Sugar 
for  canning  is  permitted  in  addition  to  this  allowance. 

On  this  basis,  barring  unforeseen  difficulties,  the  meager 
supplies  to  the  Affies  can  be  maintained,  and  our  stock 
will  last  until  the  next  crop. 

REMEMBER — The  success  of  this  program  rests  on 
the  honor  and  cooperation  of  the  householders. 


Washington 

July,  iqi8 


'o:*- 


mm 


.H 


l  i;? \li 


■\x 

4; 


Sugar  and  Sugar  Substitutes 


Saving  of  sugar  is  urgent.  This  means  careful  use  and  no  waste 
of  sugar  or  sugar  substitutes.  Lavish  use  is  bound  to  misappropri¬ 
ate  what  some  one  actually  needs.  We  need  only  enough  sugar  to 
make  our  meals  palatable.  One  and  one-half  ounces,  or  about  3  level 
tablespoons  of  sugar,  honey,  molasses,  or  sirup  a  day  for  each  person 
will  do  this.  This  includes  the  sugar  or  sugar  substitutes  used  in  cooking. 


Economy  means  using — 

Dates,  raisins,  figs,  to  sweeten  pud¬ 
dings  and  cereals. 

Fruit  and  nut  confections  for  candy. 

Honey,  sirups,  maple  sugar,  and 
molasses  in  cakes,  cookies,  and 
all  desserts. 

Less  sugar  in  beverages. 

Thinner  sirups  or  no  sirups  in  can¬ 
ning. 

No  frostings  unless  made  without 
sugar. 


Waste  means  losing — 

Sugar  dregs  in  coffee  cups  and  iced- 
tea  tumblers . 

Sugar  leavings  in  cereal  bowls  and 
saucers. 

Sugar  spilled  in  little  lots  in  cook¬ 
ing. 

Sugar  spent  to  make  caramel  for 
flavor  or  coloring. 

Good  sugar  spoiled  in  scorched 
food  or  by  careless  cooking. 

Pieces  of  cake  or  cookies  or  any 
sweetened  dessert  left  to  be 
thrown  away. 


RATIONS. 


United  States . 2  pounds  a  month. 

England . 2  pounds  a  month. 

France . 1  pound  a  month,  if  obtainable. 

Italy . 1  pound  a  month  or  less. 


CANDY. 

Do  you  know  that  the  American  sweet  tooth  consumes  as  candy 
in  a  year  enough  sugar  to  meet  all  sugar  requirements  under  the 
rationing  standard  of  England  for  one  year,  or  France  for  one  year, 
or  Italy  for  two  years? 

Do  you  know  that  the  money  spent  in  the  United  States  for  candy 
in  one  year  is  double  the  amount  required  to  feed  Belgium  for  one 
year? 

SUMMER  BEVERAGES. 

Warm  days  increase  the  demand  for  cooling  drinks  and  likewise  the 
consumption  of  sugar  if  substitutes  are  not  used.  Delicious  beverages 
may  be  made  with  honey  or  sirups  which  do  not  contain  sugar.  To 
alleviate  the  sugar  shortage  the  following  suggestions  are  made: 

1.  Use  honey  and  sirup  in  beverages  such  as  grape  juice,  lemonade,  and  raspberry 
shrub.  Fruit  juices  may  be  preserved  without  sugar. 

2.  Serve  sirup  in  pitchers,  as  cream  is  served  for  tea,  to  avoid  the  waste  of  undis¬ 
solved  sugar  in  cups  and  tumblers. 

3.  Acquire  a  taste  for  a  less  sweet  drink. 

Since  all  fruit  juices  vary  in  sweetness  when  prepared  by  indi¬ 
viduals  and  are  usually  sweetened  to  taste  when  served,  no  definite 
recipes  are  needed. 


A  SUGAR  PROGRAM 


3 


u  13.  ^2332 

So  3^ 


CANNING  AND  PRESERVING. 

Successful  canning  depends  on  killing  the  living  organisms,  which 
cause  food  to  spoil,  and  sealing  tightly.  It  does  not  depend  on  the 
use  of  sugar.  Sugar  in  large  quantities,  however,  is  itself  a  preserva¬ 
tive  as  in  jams  and  jellies.  Put  up  fruits  and  vegetables  without 
sugar,  making  sure  they  are  properly  sterilized  and  sealed. 

The  familiar  and  pleasing  sweetness  may  be  given  to  preserves  by 
honey  and  other  substitutes,  while  the  texture  of  jellies  may  be 
retained  when  part-substitution  is  made.  In  all  preserving  observe 
these  rules: 

1.  Use  no  sugar,  if  possible.  Add  it  when  the  product  is  used  and  thus  equalize 
throughout  the  year  the  demand  for  sugar. 

2.  Use  a  thin  sirup  instead  of  a  heavy  sirup. 

3.  Use  half  sugar  and  half  corn  sirup  in  preserves,  jams,  and  jellies. 

4.  Dry  fruits  when  possible. 


DESSERTS— SUGAR  SAVERS. 


Use  the  desserts  which  do  not  depend  upon  sugar  for  their  texture. 
Sugar  substitutes  will  give  the  desired  sweetness.  In  cakes  not  quite 
the  same  product  is  secured  with  all-sugar  substitution,  but  in  all 
other  desserts  equally  satisfactory  results  may  be  obtained. 

Desserts  where  sugar  substitutes  may  be  used  in  pre-war  recipes: 

Custards. 

Junkets. 

Gelatin  desserts,  clear  jellies,  sponges. 

Frozen  dishes,  ice  creams,  mousse. 

Puddings;  steamed,  cereal,  tapioca. 

Cookies,  cakes. 

Fresh  fruits  with  sirups. 


Satisfactory  results  may  be  obtained  by  making  the  following  sub¬ 
stitutions.  In  place  of  1  cup  of  sugar  use  1  cup  of  honey  or  If  to  2 
cups  of  corn  sirup.  Approximately  the  same  sweetness  is  obtained. 

Every  cup  of  sirup  or  honey  furnishes  |  cup  of  liquid,  therefore  for 
every  cup  of  sirup  or  honey  that  is  substituted  for  sugar,  reduce  the 
original  amount  of  liquid  in  the  recipe  J  cup  (16  level  tablespoons  = 
1  cup). 

ROLLED  OATS  PUDDING. 


1  cup  rolled  oats 

2  cups  boiling  water 
\  cup  molasses  or  ) 

\  cup  corn  sirup  or  [Sweetening  agent 
|  cup  honey  J 

\  teaspoon  cinnamon 


\  teaspoon  nutmeg 
1  teaspoon  salt 
\  teaspoon  vanilla 
|  teaspoon  ginger 
1  cup  raisins 
1|  cups  hot  milk 


Cook  the  rolled  oats  in  the  water  for  30  minutes.  Add  the  remain¬ 
ing  ingredients,  turn  into  a  baking  dish,  and  bake  in  a  slow  oven  lj 
to  2  hours.  Serve  hot  or  cold,  with  or  without  cream. 


4 


A  SUGAR  PROGRAM 


LEMON  JELLY. 


2  tablespoons  plain  gelatin 
\  cup  cold  water 

1  cup  honey  or  \Sweetening  ent 
If  cups  corn  sirup  J  ®  6 


2  cups  boiling  water 
f  cup  lemon  juice 


Soak  gelatin  in  cold  water,  dissolve  in  boiling  water.  Add  sweet¬ 
ening  agent  and  lemon  juice  and  strain.  Turn  into  mold  and  chill. 


FRUIT  MOLD. 

6  level  tablespoons  small  tapioca 
|  cup  com  sirup  jsweetening  agent 

Heat  milk  in  a  double  boiler,  add  sweetening  agent,  and  stir  in  the 
tapioca.  Cook  for  30  minutes.  Pour  in  a  bowl  to  cool,  then  fold 
in  the  whipped  cream.  Ornament  with  fresh  cherries,  chill,  and 

serve . 


1  teaspoon  vanilla 

1  cup  cream 

2  cups  milk 


SUGGESTIONS  FOR  A  MINIMUM  SUGAR  DAY, 


Use  only  substitutes. 

Breakfast: 

{Sweetened  before 
serving  or  cooked 
with  honey  if  de¬ 
sired. 

Cornflakes  with  milk  or  cream. 

Rice  muffins;  coffee. 

Luncheon: 

Cream  of  potato  soup. 

Wheatsaving  nut  bread. 

Fruit  salad. 

Breakfast: 

Corn-meal  mush  and  dates  with 
cream. 

Oatmeal  gems;  coffee;  scrambled 
eggs. 

Luncheon: 

Baked  rice  with  ham  or  chipped 
beef  or  cheese. 

Sugarless  cookies. 

Fresh  fruit. 

Breakfast: 

Fresh  fruit  (with  sirup  if  sweetened) . 
Oatmeal  and  cream;  coffee. 

Corn  bread;  omelet. 

Luncheon: 

Cottage  cheese  salad. 

Toasted  corn  bread. 

Apples,  or  other  fruit,  cooked  in  sirup. 

Index  Hb— 612. 


Dinner: 

Baked  ham;  escalloped  potatoes. 
Corn  on  the  cob. 

Chocolate  tapioca. 


Dinner: 

Shepherd’s  pie. 

Sliced  tomatoes  and  cucumber  salad. 
Baked  custard. 


Dinner: 

Bean  or  lentil  loaf;  tomato  sauce. 
Baked  potatoes;  summer  squash. 
Junket. 


